Think back to your grandmother’s cookie platter. Think back to the days of yesterday’s bar cookies where a buttery crumble encased strawberry or blueberry preserves. You might have eaten them with a cup of cocoa or glass of milk. That’s when memories were made.
It’s possible to recreate that magic by making this oat and brown sugar bar. And the best part is that they are so simple to assemble, and they freeze well for early baking.
Think of Jam Crumble Bars as your new holiday basic. They reappear every year, but in a slightly more delicious form every time!
Jam Crumble Bars
- Prep Time: 25
- Cook Time: 35
- Total Time: 1 hour
- Yield: 4 Dozen 1x
- 3 cups The Old Mill Plain Unbleached Flour
- 1 ½ cups The Old Mill Oats
- 1 ¾ cups light brown sugar, lightly packed
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 2 ¼ sticks (18 tablespoons) unsalted butter, melted
- 2 jars (10.5 ounces each) The Old Mill Strawberry Preserves or jam
- Place a rack in the center of the oven, and preheat the oven to 375 degrees.
- Place the flour, oats, brown sugar, baking powder, salt, and cinnamon in a large bowl and whisk to combine.
- Pour in the melted butter and stir with a wooden spoon to make a crumbly mixture. Press about 3 cups of it into the bottom of a 13- by 9-inch metal baking pan. Spread the preserves or jam over the crust, and crumble the remaining mixture randomly over the top. Place in the oven.
- Bake until bubbly around the edges and lightly browned, 30 to 35 minutes. Let cool, then slice and serve. These freeze well.